Composition for determining milk protein-derived unpleasant flavor and milk protein-derived pseudo-unpleasant flavor composition
A composition using specific compounds identifies and reproduces unpleasant flavors in milk proteins, addressing the lack of understanding in existing technologies and improving the taste of milk protein-containing products.
JP2026054048APending Publication Date: 2026-03-26T HASEGAWA CO LTD
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Patent Information
- Application Number
- JP2024159053
- Authority / Receiving Office
- JP · JP
- Patent Type
- Applications
- Current Assignee / Owner
- Filing Date
- 2024-09-13
- Publication Date
- 2026-03-26
AI Technical Summary
Technical Problem
The full extent of unpleasant flavors derived from milk proteins has not been elucidated, and there is a need for compositions to detect and reproduce these flavors to improve palatability in products containing milk proteins.
Method used
A composition containing specific compounds such as 2-Propyl-2-octenal, 2-Pentylpyridine, 2-Butyl-2-octenal, Methylmethylthioselenide, dimethyl diselenide, and methylmethylselenyl disulfide is developed to determine and reproduce the unpleasant flavors, allowing for their detection and masking.
Benefits of technology
The composition effectively identifies and reproduces the unpleasant flavors, enabling the development of masking flavors to enhance the palatability of milk protein-containing products.
✦ Generated by Eureka AI based on patent content.
Abstract
To provide a composition for determining unpleasant flavor derived from milk protein, and a pseudo unpleasant flavor composition derived from milk protein.SOLUTION: The composition for determining unpleasant flavor derived from milk protein contains one or more kinds of compounds selected from the following group A, and the composition for simulating unpleasant flavor of milk protein contains one or more kinds of compounds selected from the following group A. (Group A) 2-propyl-2-octenal, 2-pentylpyridine, and 2-butyl-2-octenal SELECTED DRAWING: None
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